How is Glycation a key component in aging skin?
Glycation causes significant damage to your skin’s structure through chemical reactions between sugars and proteins that, over time, cause proteins to cross-link therefore collagen stiffening takes place. Rigid collagen fibers, loss of skin elasticity, cross hatch wrinkles, deep lines, sagging and pigmentation of the skin are all visible effects of Glycation. Glycation is a Maillard Reaction, a non-enzymatic browning process that reduces sugars and amino groups of amino acids and proteins. It is the process that occurs in most foods when cooked. Think of a loaf of bread that has been baked to a golden-brown, crispy crust. That is what’s taking place on the surface of our skin during Glycation, it is being cooked and heated to a stiff and crispy surface. Glycation intensifies the negative effects of oxidation. UVA and UVB, HEV (High Energy Visible Light) and IR (Infrared Rays) are heat sources for the process of Glycation. With revolutionary ingredients, powerful antioxidants and advanced science, AGE Less pushes the forefront of cutting edge science, helping the skin to age less. Great for all skin types, AGE Less minimizes redness and sensitivity, provides holistic antioxidant support directly to the cell, renews firmness and skin elasticity, diminishes inflammation, lessens signs of skin fatigue and awakens skin for a luminous, radiant glow.
